Noodles Recipes - Stir-fried Noodles in Seafood Sauce Recipe

Ingredients

• 225g/8oz Chinese egg noodles

• 8 spring onions (scallions), trimmed

• 8 asparagus spears, plus extra steamed asparagus spears, to serve

• 5cm/2in piece fresh root ginger, peeled

• 30ml/2 tbsp stir-fry oil

• 3 garlic cloves, chopped

• 60ml/4 tbsp oyster sauce

• 450g/1lb cooked crab meat (all white, or two-thirds white and one-third brown)

• 30ml/2 tbsp rice wine vinegar

• 15-30ml/1-2 tbsp light soy sauce

Serves 4

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Method:

1. Put the noodles in a large pan, cover with lightly salted boiling water, cover and leave for 3-4 minutes, or for the time suggested on the packet. Drain, tip into a bowl and set aside.

2. Cut off the green spring onion tops and slice them thinly Set aside. Cut the white parts into 2cm/3/4 in lengths and quarter them lengthways. Cut the asparagus spears on the diagonal into 2cm/3/4 in pieces, and slice the ginger into very fine matchsticks.

3. Heat the stir-fry oil in a pan or wok until very hot, then add the ginger, garlic and white spring onion batons. Stir-fry over a high heat for 1 minute.

4. Add the oyster sauce, crab meat, rice wine vinegar and soy sauce to taste. Stir-fry for about 2 minutes, until the crab and sauce are hot. Add the noodles and toss until heated through. 

5. At the last moment, toss in the spring onion tops and serve with a few extra asparagus spears. 

Note: Recent discoveries along the Yellow River suggest that the Chinese were enjoying noodles made from millet some 4000 years ago! If it was indeed the Chinese who invented pasta, it seems appropriate to include a Chinese-style pasta dish.